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We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001.
We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!
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call : 573-837-7651
A popular blend with just the right amount of black pepper.
13.5 oz. bags.
Each Bag will
season 25 lbs.
of Jerky Meat.
Bag is ONLY
Shipped FREE in
Purchase 2 or
More Bags for a
Sugar, Hydrolyzed Soya Protein (14.81%), Spices,
Sodium Erythorbate (7/32 oz. ), Spice
Extractives. Contains Potential Allergens: Soy. Correct Amount (1 oz. packet) of Sodium Nitrite Included FREE!
Just mix the Sodium
Nitrite in with your bag of Jerky seasoning.
Use for beef or deer. Formulated for restructured
(ground jerky) or solid muscle.
Can be used for vacuum tumble, soak or dry rub.
Mix bags with 25-lbs. of meat
if using for ground jerky.
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
These contain the proper amount of sodium erythorbate.
Works GREAT for beef or deer!
NEW - All of our jerky seasoning comes with detailed
instructions - including full color photographs!
Below are some photo's to help you in using our Beef/Deer Jerky Seasonings. Why pay $20 to $30 per pound when you can make it yourself for 1/2 the price?
We only use Beef Top Round to make our Beef Jerky. We feel that it is the best cut for jerky. Below is a photo of 2 pieces of Beef Top Round. Click on the photo to enlarge.
Below is a photo of the Beef Top Round cut into approximately 1/4 inch thick strips for Beef Jerky. Click on the photo to enlarge.
Below is a photo of the 1/4 inch thick strips of Beef Top Round with our Jerky Seasoning Sprinkled on. We will let these strips set overnight in our cooler (36 degrees for a minimum of 15 hours). After this, we will place them in the smoker for drying. Click on the photo to enlarge.
Below is a photo of the seasoned beef jerky in our smokehouse. We lay our beef jerky on screens to dry while we also add smoke using
hickory sawdust. Click on the photo to enlarge.
Below is a photo of the finished product. We place the finished jerky in vacuum bags.
I just made my first batch of jerky with your AC Legg Peppered Jerky Seasoning and it was awesome, simply the best batch I've made yet! Thanks. I look forward to buying more once I run out. P.S. I used ground meat and it was easy and inexpensive.
Just received my one package of jerky seasoning. Thanks for the prompt service! I plan to mix it with lean ground beef and quirt it onto the racks of my Nesco jerky maker. Yes, I'm a rookie. Anyway, we eat a lot of it on our trail rides in the wilderness. I wondered why you all prefer strips of meat instead of ground. If this turns out good, you'll have a faithful customer. I live on jerky!
click the play button below to watch a 5 minute clip.
ONLY $19.97 - Shipped FREE in the U.S.
[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]
This DVD is 1 HOUR & 26 minutes LONG!
This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.
This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.
Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.33/lb to make Deer Sausage, $7.00/lb. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!
This will be an excellent value year after year!
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
A Helpful Hint - 2 Tablespoons of any of our Jerky Seasonings equals 1 ounce. This conversion comes in handy when seasoning less than 25 Lbs. of Jerky. (Personally, we use the Jerky Seasoning as a dry rub on the whole muscle jerky we make. And after so many years we can tell how much to use by "eyeballing".)
By purchasing our Pre-Mixed Seasonings, you usually do not have leftover seasoning to get old. This is the advantage of our Pre-Mixed Seasonings over buying individual spices - that you probably won't use up all the spices - as most recipes call for a teaspoon of this or a tablespoon of that.
You MAY modify our Pre-Mixed Seasonings to suit your own taste. For example, you may want to add
red pepper or add more garlic, etc.
When using our Pre-Mixed Seasonings for the 1st time, make small batches, making sure to WRITE down exactly what you used and what you did when making the batch. Later, when you eat the jerky from this batch, you will know what you did and what you used. You may then adjust the next batch to get the EXACT taste you desire!
BEEF and DEER JERKY is a Healthy and Convenient Snack for ALL your Spring and Summer Time Outings!